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Loading...A beloved Indonesian street-food classic built on springy instant wheat noodles tossed with signature seasoning, sweet soy glaze, a runny fried egg, and crisp toppings. This upgraded version layers in fresh vegetables and a hit of chili for an irresistible sweet-savory-spicy bowl that comes together in minutes.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 540 kcalCalories
- 22 gFat
- 5 gSaturated Fat
- 62 gCarbs
- 5 gFiber
- 11 gSugar
- 18 gProtein
- 1180 mgSodium
- 340 mgPotassium
- 95 mgCalcium
- 3.8 mgIron
- 18 mgVitamin C
- 280 mcgVitamin A
Ingredients
For the noodles
- 4 packets (85 g each) Indonesian-style instant fried noodles with seasoning sachets
- 3 tablespoons kecap manis (sweet soy sauce)
- 1 tablespoon sambal oelek or Indonesian chili paste
- 2 tablespoons vegetable oil
- 1/2 teaspoon ground white pepper
Aromatics and vegetables
- 4 cloves garlic, finely minced
- 2 shallots, thinly sliced
- 1 small carrot, julienned
- 2 cups baby bok choy, halved lengthwise
- 1 small ripe tomato, wedged
- 2 green onions, sliced into 5 cm lengths
For finishing
- 4 large eggs
- 4 tablespoons crispy fried shallots
- 1 lime, cut into 4 wedges
- 2 tablespoons chopped celery leaves or Asian cilantro
Directions
- Bring a large pot of water to a rolling boil, add the noodle blocks, and cook for 2 minutes until just pliable but still firm; drain and immediately toss with 1 tablespoon of vegetable oil to prevent sticking.
- While the noodles cook, heat 1 tablespoon oil in a wok over medium-high heat. Fry the eggs sunny-side up until the whites are crisp at the edges and the yolks remain runny; set aside on a plate.
- Add the remaining 1 tablespoon oil to the wok, then stir-fry the garlic and shallots for 20 seconds until fragrant and just turning golden.
- Toss in the carrot and bok choy stems and stir-fry for 1 minute, then add the tomato wedges and green onions and cook for another 30 seconds so the vegetables stay crisp-tender.
- Add the drained noodles along with the included seasoning sachets, kecap manis, sambal oelek, and white pepper. Toss vigorously for 1 to 2 minutes until every strand is glossy and evenly coated with the dark caramel-colored sauce.
- Taste and adjust with extra kecap manis for sweetness or sambal for heat, then immediately divide the noodles among 4 bowls or plates.
- Top each serving with a fried egg, scatter generously with crispy fried shallots and celery leaves, and serve with a lime wedge for squeezing over the top.
Cook’s Notes
- For an even more authentic flavor, swap the seasoning sachet for 2 teaspoons of beef bouillon powder plus 1 tablespoon kecap manis if you are cooking outside Indonesia.
- Do not overcook the noodles in the boiling water because they will continue cooking in the wok; al dente is essential to avoid a mushy texture.
- Stir-fry over the highest heat you have so the noodles pick up a slight smoky char known as 'wok hei'.
- Add shredded cooked chicken, sliced fish ball, or peeled shrimp in step 3 to turn this into a heartier meal.
- Keep the fried shallots stored in an airtight container at room temperature; they stay crisp for weeks and are the signature finish of countless Indonesian noodle dishes.
